Richard Penny, Concept Executive Chef
231 Yacht Club Way in Redondo Beach | 310-372-3464 | chart-house.com
13950 Panay Way in Marina del Rey | 310-822-4144
18412 Pacific Coast Highway in Malibu | 310-454-9321
Chart House restaurant is a Southern California icon, with locations in Redondo Beach, Marina del Rey, Newport Beach, Malibu and Dana Point, as well as 25 locations coast to coast. The Redondo Beach restaurant offers a spectacular view overlooking the Pacific and a menu featuring the freshest seafood, succulent steaks and slow-roasted prime rib created by concept executive chef for Chart House Restaurants Richard Penny. Rich began cooking professionally at a steakhouse in his Southern California neighborhood when he was 19. Since then, he’s enjoyed 25 years in every aspect of the restaurant industry–from dishwasher to fish cutter, line cook, kitchen manager, sous chef and regional food and beverage manager.
Tell us a bit about your cooking style.
“When I cook to develop recipes, there are no rules. I like to try interesting combinations and develop new flavor profiles. A lot of times I’ll go to a unique grocery store like Ranch 99 and buy different sauces or exotic items that I’ve never heard of before, nor can pronounce, and then I try to incorporate these uncommon flavors on our menu.”
What do you like to eat when you’re not cooking?
“Growing up in Southern California, I’m a sucker for good Mexican food!”
What is your culinary specialty?
“Polynesian and Caribbean inspired seafood dishes.”
What is your favorite dish on your restaurant’s menu?
“I’m a big fan of our Crab, Avocado, Mango Stack appetizer which consists of jumbo lump crab meat mixed with a light remoulade sauce, layered with fresh avocados and a mango relish.”
What’s most rewarding about your work?
“It’s incredibly gratifying to meet our guests and know that they’ve enjoyed my culinary creations, not only in our Redondo Beach Chart House, but in all Chart House restaurants across the U.S.”
What is your favorite TV cooking show?
“Top Chef is my favorite, because I can relate to the real stress and pressure that goes with being a chef.”
What is one word that you most want associated with you and your cooking?